Classic Fettuccine Alfredo

Fettuccine tossed with butter and Parmesan, using pasta water to form a silky Alfredo sauce without heavy cream in about 25 minutes.

Prep: 10 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 8 oz fettuccine
• 4 tbsp butter
• 1.5 cup parmesan
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Bring a large pot of water to a boil, add a generous pinch of salt, and cook the fettuccine until just al dente, about 8 minutes. Before draining, reserve 1 cup of the starchy pasta cooking water. (about 8 min)
2. In a large skillet over medium-low heat, melt the butter until foaming. (about 2 min)
3. Add 1/2 cup of the reserved pasta water to the skillet, swirling to combine with the melted butter to create a light emulsion. (about 1 min)
4. Add the cooked pasta to the skillet, tossing gently to coat in the butter emulsion. (about 1 min)
5. Remove the skillet from the heat entirely. Add the grated parmesan in three batches, tossing vigorously and adding small splashes of the remaining reserved pasta water as needed to create a glossy, smooth sauce that clings to the noodles. (about 2 min)
6. Season with salt and freshly ground black pepper to taste, then serve immediately while the sauce is at its peak silkiness. (about 1 min)